In a bowl, gently combine all Beef and Seasoning ingredients. Avoid overmixing.
Form the beef mixture into small meatballs, about 1/2 inch in diameter.
Cook the meatballs in a cast iron skillet over medium-high heat until browned and cooked to medium-rare, about 6-8 minutes. Rest for 5 minutes.
While the beef rests, prepare the Aioli: In a small bowl, whisk together all Aioli ingredients.
Assemble the skewers: alternate a Wagyu meatball, a cube of Cabot Clothbound Cheddar, a piece of potato slider bun, and a slice of cornichon on each skewer.
Drizzle the assembled skewers with the Truffle Aioli.
Garnish with finely chopped chives and serve immediately.
Ingredients
16
8 ounces225 gWagyu ground beef
1/2 tsp2.5 mLSea salt
1/4 tsp1.25 mLFreshly ground black pepper
3/4 cup105 gCabot Clothbound Cheddar-cubed
1/4 cup35 gCornichons-sliced
1/2 cup120 mLHomemade mayonnaise
1 tsp5 mLWhite truffle oil
1 clove3 gGarlic-minced
8N/APotato slider buns-cut into 1 inch cubes
1 tbsp15 mLChives-finely chopped
Equipment
Skewers
Large bowl
Cast iron skillet
Small bowl
Instructions
In a bowl, gently combine all Beef and Seasoning ingredients. Avoid overmixing.
Form the beef mixture into small meatballs, about 1/2 inch in diameter.
Cook the meatballs in a cast iron skillet over medium-high heat until browned and cooked to medium-rare, about 6-8 minutes. Rest for 5 minutes.
While the beef rests, prepare the Aioli: In a small bowl, whisk together all Aioli ingredients.
Assemble the skewers: alternate a Wagyu meatball, a cube of Cabot Clothbound Cheddar, a piece of potato slider bun, and a slice of cornichon on each skewer.
Drizzle the assembled skewers with the Truffle Aioli.
Garnish with finely chopped chives and serve immediately.
Comments